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pro vyhledávání: '"Garza Casso, Jessica Beatriz"'
Autor:
Garza Casso, Jessica Beatriz
The effects of different types and amounts of sodium bicarbonate (NBC) were evaluated during the processing of flour tortillas. Fat encapsulated NBC, BS199, BS195, BS193, BS180, BS184, HM50 and HM70, and different particle-sized, non-encapsulated NBC
Externí odkaz:
http://hdl.handle.net/1969.1/4999
Autor:
Garza Casso, Jessica Beatriz
Thesis (M. S.)--Texas A&M University, 2003.
"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created on Apr. 27, 2007.) Vita. Abstract. Includes bibliographical references.
"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created on Apr. 27, 2007.) Vita. Abstract. Includes bibliographical references.
Externí odkaz:
http://handle.tamu.edu/1969.1/4999